Fresh Exotic Fruit Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 563 cal. | (27 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 22 g | (88 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 7.1 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 303 mg | (8 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 20.2 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 117 mg | |||
| Complete sugar | 30 g |
Ingredients
- For the tart dough
- 200 grams Pastry flour
- 80 grams butter
- 80 grams powdered sugar
- 1 egg yolk
- 1 pinch salt
- For the filling
- 250 grams Double cream cheese (60-75% fat)
- 1 tsp lemon juice
- 1 packet whipped cream stabilizer
- 50 grams powdered sugar
- 300 grams Berry
- 1 Figs
- 1 Star fruit
- 1 pc Mangoes
- 1 Kiwi
- Fat (for the mold)
- breadcrumbs (for the mold)
Preparation steps
For the tart shells: Combine all ingredients for the tart dough, mix until combined, shape into a ball, cover with plastic wrap and chill for 30 minutes in the refrigerator. Grease tartlet pans and sprinkle with breadcrumbs. Roll out the tart dough on a lightly floured work surface and use to line the tart pans. Prick the tart bases several times with a fork and bake in a preheated oven at 180°C (approximately 350°F) for 8 minutes.
For the filling: Whip the cream, lemon juice, whipped cream stabilizer and powdered sugar to medium-stiff peaks. Remove the tartlets from the oven, let cool then remove from the molds.
Transfer the whipped cream to a pastry bag and use to fill the tart shells. Rinse the berries and pat dry. Peel the kiwi and slice thinly. Slice the starfruit, mango flesh and figs. Arrange the fruit over the tarts.
